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Stand-by spaghetti supper recipe
THIS spaghetti dish is one of my favourite stand-by suppers.
Comprising primarily store-cupboard ingredients, it’s the perfect meal to whip up when you arrive home late, hungry and short on fresh supplies.
Tinned artichokes and preserved anchovies are fantastic for pepping up a number of dishes – from fresh and unusual salads, to hot or cold rice and pasta dishes.
The fragrant sweetness from the garlic, salty depth from the anchovies and background warmth from the chilli provide depth and balance of flavours to this simple but classic dish. If you don’t have artichokes or fresh rocket to hand, a few halved cherry tomatoes and a handful of capers and fresh basil also work perfectly here.
Alternatively, for a particularly frugal supper, simply enjoy the garlicky, lemony and chilli-peppery spaghetti in all its humble glory.
Spaghetti with artichokes, rocket, chilli and lemon
Ingredients: (serves 2)
2 garlic cloves – thinly sliced
½-1 red chilli – deseeded, finely chopped
6-8 tinned anchovy fillets – roughly chopped
1 tin cooked artichokes in water
1 bag of fresh rocket
1 lemon – zest and juice
Extra-virgin olive oil
Drain the artichokes and squeeze out any excess water, then halve lengthways and dry using kitchen paper.
Heat a swig of light, or garlic-infused, olive oil in a non-stick pan.
Add the artichokes – cut-side down – and leave to cook on a medium heat for 2-3 minutes, or until golden brown. Toss around for another minute before transferring to a piece of kitchen roll.
Cook the spaghetti in a deep pan of boiling, well-salted water for 10- 12 minutes, until just al dente.
Meanwhile, drizzle more oil into the pan and put on a low heat. Add the garlic, anchovies and half the chilli.
Cook gently until the garlic is soft and the anchovies have melted.
Return the artichokes to the pan along with half the rocket and lemon zest.
Add a squeeze of lemon to prevent the garlic from browning.
Drain the spaghetti, but reserve 2-3 tablespoons of cooking liquid.
Stir in the spaghetti, gradually adding the starchy cooking water to emulsify with the oil and create a lovely sauce. Add most of the remaining rocket, plus lemon juice and seasoning to taste.
Toss and divide between two bowls. Scatter over the reserved chilli and lemon zest and garnish with fresh rocket. Drizzle over extra virgin olive oil to serve.